Chop 250 g chocolate coating and melt over a warm water bath. Leave to cool slightly. In the meantime, stir oil, 75 ml chai syrup, sugar, vanillin sugar, 1 teaspoon cinnamon, gingerbread spice and 1 pinch of salt for about 8 minutes with the whisks of the hand mixer until creamy. Stir in the eggs one by one. Add sour cream and melted chocolate coating. Mix flour and baking powder and stir in briefly.
Put the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the cake and let it cool down. For the icing, mix icing sugar, 60 ml chai syrup and 1/2 tsp cinnamon until smooth and spread evenly on the cake. Leave to set for about 1 hour. Cut into approx. 20 pieces and decorate with chocolate curls and cane sugar
waiting time approx. 2 hours